🔗 Share this article An Inspired Recipe for Creamy Yoghurt Custard with Banana and Tahini Crumble My stance is that the first month isn't complete without a tasty finale. At a time that can be dreary weather, a spark of joy can lift spirits. This isn't about decadent, heavy desserts, but the likes of this light yoghurt panna cotta fits the bill perfectly. With a casual look, it resembles a special morning parfait. Yoghurt Panna Cotta with Tahini-Oat Topping This recipe yields more crumble than needed for this dessert. Keep the leftovers in an airtight container for a handy crispy treat for future use. Prep: 5 minutes Chill: 2 hours minimum Cook: 50 minutes Serves: 4 For the Panna Cotta 2 sheets of gelatine 300g of whipping cream 60g of honey 1 teaspoon of vanilla bean paste A pinch of salt 300g of Greek yoghurt For the Tahini Crumble 80g of jumbo oats 50g of plain flour 40g of light brown sugar 2 tablespoons of sesame seeds A pinch of flaky sea salt ¼ teaspoon of ground cinnamon 50g of melted unsalted butter 30g of tahini 2½ tablespoons of honey 2 small bananas, sliced Method Begin by putting the gelatine sheets in a little dish of cold water. Allow them to soak for about five minutes, until they are soft. Then, drain them and press out any excess liquid. Set them aside. In a small saucepan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Remove from the heat and whisk in the squeezed gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Pour the mixture into individual ramekins and place in the refrigerator for at least two hours, until firmly set. Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then combine well so everything is nicely mixed. Tip the blend onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Take it out, allow to cool fully, then break into pieces into irregular pieces. For the bananas: in a small pan, gently heat the honey with two tablespoons of water. Put in the bananas and simmer until they begin to soften and the mixture becomes a bit sticky. Remove from the heat and let it cool a bit. To serve, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and dig in.